Swiss Hotel Management School
Your new horizon in hospitality
Hotel school in Switzerland
Swiss Hotel Management School
"Learning by Doing"

Hotel, Resort, Events and Spa management programmes.
Swiss Hotel Management School:
Your hospitality management studies

Hospitality programmes
Swiss Hotel Management School
Take your career to the next level

Master's degrees in Hotel, Food & Beverage, Resort and Spa management are available at Swiss Hotel Management School

Master's Degree in hospitality
Swiss Hotel Management School
Live and learn hospitality in exceptional surroundings

With 2 campuses in Switzerland, the school offers a range of programmes founded upon the recognized Swiss hospitality traditions and focuses on global trends, business strategy and operational leadership.

Hotel school in Switzerland
Swiss Hotel Management School
Unlock a world of opportunities

Swiss Hotel Management School graduates will benefit from a multitude of advantages such as professional network, exclusive job offers and much more.

Jobs in the hospitality industry
Swiss Hotel Management School

Bachelor in Hospitality and/or Events Management

Discover the magic of hospitality.

Bachelor of Arts: 3-year overview

Validated by University of Derby, discover an overview of the Bachelor in International Hospitality Management or Bachelor in International Hospitality and Events Management below.

Contact us for our brochure with full course details or for any further information.

Bachelor's Degree related pages:

Entry Requirements Dates & Deadlines
   
Application Procedure Fees

Bachelor's degree in hospitality management
Bachelor of Arts in events management
Degree in hospitality management in Switzerland

Bachelor's Degree

At Bachelor level, courses follow a 3 Pillar Strategy focusing on global trends, business strategy and operational leadership.

The first two years share the same cursus, with the third year varying depending on your chosen specialisation.

All students following the undergraduate programme will complete the first two years of their studies at our Caux campus, continuing on to our Leysin campus for their third year.

 

Year 1 – Caux Campus

Semester 1 (5 months)

Internship

Food and Beverage Management

Paid internship in Switzerland or worldwide (4-6 months)

Continue to

Year 2 – Caux Campus

Semester 2 (5 months)

Internship

Rooms Division Management

Paid internship in Switzerland or worldwide (4-6 months)

Swiss Diploma in Hotel Operations Management

Continue to

Year 3 – Leysin Campus

Semester 3 (5 months)

Semester 4 (5 months)

Dissertation / integrated project (6 weeks)

International Hospitality Management or International Hospitality and Events Management

Swiss Higher Diploma in chosen specialisation

Swiss SHMS and British Bachelor of Arts (Honours) in chosen specialisation

 

Year 1

Food and Beverage Management

Semester 1 (5 months)


  • Food & Beverage Production and Service Theory
    • This module is designed to provide students with the theoretical underpinning for the concurrent practical application in the modules: Food & Beverage Production Practice and Food & Beverage Service Practice. This module embraces the principles and techniques required for professional execution of food and beverage production in tandem with food and beverage service.
  • Food & Beverage Service Practice
    • This module is designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Production and Service Theory. Students learn and practise the application of the previously acquired theoretical input while working in the various food and beverage outlets of the Swiss Hotel Management School. The style of service varies from basic to five-star level, providing the simulation of what will be expected during employment in the food and beverage industry.
  • Food & Beverage Production Practice
    • This module is designed to enable students to practically apply the relevant knowledge and understanding acquired in the module Food & Beverage Production and Service Theory. Students learn and practise the application of the previously acquired theoretical input while working in the various food and beverage outlets of the Swiss Hotel Management School. The style of service varies from basic to five-star level, providing the simulation of what will be expected during employment in the food and beverage industry.
  • Food & Beverage Management
    • This module aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, menu design, facilities design, layout and equipment. The module also introduces the important element of human resource management within food and beverage operations.
  • Food & Beverage Cost Control
    • Food and beverage cost control provides students with practical knowledge of the management control cycle used in all types of food service operations to plan, attain and maintain organisational objectives, while making the most cost-effective use of time.
  • Wine and Bar
    • This module aims to provide students with an introductory knowledge and understanding of alcohols (wine, beer, spirits and liqueurs) and their production. Theoretical aspects including the materials used in the industry (distiller, refractometer, etc.) are addressed. In addition, students are given the opportunity to experience beverages through tasting sessions.
  • Hospitality Studies
    • This module aims to provide the foundation for future modules in hospitality. In order to study hospitality, it is essential that students are able to identify and understand the links that exist between the hospitality and tourism industries and distinguish between the various concepts and definitions relating to the subject area. While the term hospitality is a frequently used title for different sectors of the hotel and catering industry, it can also be expanded to cover many products and services relating to the provision of tourist facilities.
  • Accounting Principles
    • This module is designed to teach students the fundamentals of financial accounting with an emphasis on hospitality industry examples. It serves as an introduction to the industry's financial operating requirements providing students with industry-driven competencies.
  • Information Systems
    • This module aims to provide students with a sound understanding and working knowledge of the Microsoft Office Suite. The module also promotes the use of email and the Internet as essential tools in the modern working environment. Students are encouraged to develop skills in planning, designing and delivering presentations using in-built templates and their own designs. Students work on group as well as individual presentations.
  • Personal Development and Communication
    • Professional personal development and presentation skills are essential to students intending to pursue careers in the service sector. This module addresses the primary skills necessary in obtaining and holding a management position. This module constitutes the cornerstone of personal development planning which is then developed throughout the programme.
  • Business Industry Training
    • A weekly theoretical module treats many aspects of a student’s industrial practical experience. Appropriate areas of industry conditions are covered to best prepare students for practical life in the hospitality industry away from school.
  • French or German
    • As the school is situated in French-speaking Switzerland and internships primarily take place in either the French or German-speaking parts of the country, first year students are assigned to French or German language modules.

 

Internship (4-6 months)

  • Practical Experience
    • This module enables students to consolidate the theoretical knowledge and practical skills acquired during semester one of the Diploma programme in a real-life working environment. It provides students with the opportunity to observe and appraise the interrelationship of theory and practice within a working environment preferably related to food and beverage.

      Paid internship in a hotel or restaurant in Switzerland or worldwide

      Minimum monthly gross salary in Switzerland: CHF 2,172.‒

 

Year 2

Rooms Division Management

Semester 2 (5 months)


  • Housekeeping Management
    • This module is designed to enable students to develop an understanding of the principles of housekeeping management and their application in today's hospitality industry. It also incorporates knowledge and application of budget control, staff productivity and performance, as applied to housekeeping, within an international hotel environment.
  • Housekeeping Operations
    • This module is designed to introduce students to the functions of housekeeping operations and the nature and role of the housekeeping department.
  • Front Office and Rooms Division Management
    • This module addresses front office procedures, from advanced reservations to check-out. The various aspects of front office management, including systems and personnel that contribute to the effective running of this department are analysed in depth. This module evaluates the relationship between the front office and housekeeping departments.
  • Front Office Operations (OPERA)
    • This module is designed to provide students with a working knowledge of the Opera front office software. Using a variety of scenarios, students develop the ability to use this knowledge to practically apply these competencies.
  • Marketing
    • This module is designed to introduce students to the principles of marketing by addressing key aspects including the marketing mix, market segmentation, differentiation, positioning and sales. An emphasis is placed on examining how the various elements of marketing are interlinked and how they add to an organisation's competitive positioning and overall strategic aim.
  • Financial Accounting
    • This module is designed to take the student through the basics of financial data collection, calculation (including various asset valuation techniques), organisation and reporting. It provides an introduction to the corporate environment and operating structures.
  • Business Communication
    • This module presents an analysis of the types of communication processes, which occur in the internal and external business environment, beginning with an examination of the theoretical underpinning of communication in businesses. Emphasis is placed on writing skills, reports and presentations, using technology to communicate.
  • Introduction to Events
    • This module aims to introduce students to contemporary events management within an historical context focusing on society's need to create events. This creation of an ʻevents culture’ has led to a range of events that inherently impact upon host communities. By seeking to define ʻevents management’ this module aims to identify the distinct nature of the sector and locate it within the wider service industry. The evolution of a rich diversity of events from community arts to mega and major events requires potential managers to be aware of the scale and scope of those events so as to identify the knowledge and skills necessary to work effectively within the industry.
  • Introduction to Tourism and Geography
    • In order to study tourism at future stages it is essential that students can define tourism and be able to distinguish between the various concepts and definitions of tourism. It is therefore implicit that initial tourism studies should incorporate consideration of the nature of tourism demand, the motivation for that demand and an introduction to the implications of that demand for tourism at destinations. The study of tourism must also incorporate the concepts of the travel industry, organisations, roles and responsibilities.

      This module also provides the essential geographical background to the study of tourism in terms of the identification of generating and receiving areas of the world. It explores the stages of development and the resources inherent (both natural and man-made) in that development. Reference is made to specific locations and development stages so introducing the spatial and temporal concepts of the subject.
  • Banqueting and Events
    • This module aims to develop an understanding of the theory pertaining to MICE (Meetings, Incentives, Conferences and Exhibitions). Students are introduced to the complexity of events and key components of event planning and management. This module requires students to draw on theory and previously acquired underpinning knowledge and skills of food and beverage, to organise a complex event including the functions of marketing, fundraising, human resources, financial control, as well as food and beverage aspects.
  • Management Principles
    • This module aims to provide students with an appreciation of the theory and practical implementation of concepts and developments in the field of management, with particular emphasis on management within the hospitality industry. Students have the opportunity to develop research skills that are pertinent to service sector industries, particularly hospitality.
  • French, German, Spanish or Mandarin
    • Upon successful completion of the year-one language module, returning students into year two may choose to change their additional language. Once a student decides on a language stream in year two, they are committed to continuing in that language through the different levels until they receive their Higher Diploma.

      Spanish and Mandarin modules are available to students, whose internship is more likely to take place in an international context.

 

Internship (4-6 months)

  • Practical Experience
    • This module enables students to consolidate the theoretical knowledge and practical skills acquired during semester two of the diploma programme in a real-life work environment. It provides students with the opportunity to observe and appraise the interrelationship of theory and practice within a working environment preferably related to front office and housekeeping management.

      Paid internship in a hotel or restaurant in Switzerland or worldwide

      Minimum monthly gross salary in Switzerland: CHF 2,172.‒

 

Year 3

Swiss Higher Diploma in Hospitality Management

Semester 3 (5 months)


  • Strategies for Yield Management
    • This module aims to provide the skills to make smart, strategic decisions about revenue and managing occupancy, pricing and marketing. Hotel revenue management is an increasingly vital function and involves a coordinated effort across the organisation. Hotels can increase revenue by balancing demand, reservation scheduling and variable pricing. It is essentially selling the right room to the right person at the right time for the right price.

      The module employs a simulation exercise that focuses primarily on pricing, advertising and revenue forecasting as the prime decisions. Market and rate strategies are analysed through case studies. Students learn to design and implement displacement and pricing strategies for room block RFPs (Request for Proposal) for large MICE (Meetings, Incentives, Conferences and Exhibitions) room blocks and smaller SMERF (Social, Military, Educational, Religious and Fraternal) groups.
  • Human Resource Management
    • This module is designed to develop an appreciation of human resource management in general and in the specific context of the hospitality industry. The module emphasises the interaction of management and employees and encourages the critical appraisal of organisational and management processes and their influence on people within the hospitality industry.
  • Marketing Management for the Service Industry
    • This module explores the phenomenal growth of consumption on a global context and the role of marketing and specifically promotion in relation to this. In so doing, the module identifies links between the strategic marketing process and marketing roles within global competitive business environments. This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop student’s market research and analytic skills related to a practical marketing planning issue, through the use of real-world case studies and guest lectures. The module aims to deliver a balance of service marketing planning theory, practical problem-solving case assignments and current topical issues in service marketing.
  • Independent Research Project
    • The service economy relies on particular research method techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumer’s wants and needs as well as satisfaction levels is still an underskilled and under-researched area. Graduates with research skills and the ability to investigate consumer preferences are in demand by the industry.

      This module aims to develop the research and reporting skills of students. The module is progressing from basic skills including referencing and writing literature reviews to critically analysing a range of research methodologies used by the service sector.
  • Managerial Accounting
    • The module focuses on the use of financial analysis and control techniques utilising relevant data, based on a variety of case studies. It also addresses investment in the hospitality industry, financial projections and portfolio management.
  • MICE Markets and Logistics
    • The meetings, incentives, conferences and exhibition markets (MICE) are diverse and dynamic. They encompass many specialised segments and each poses significant challenges to the management of facilities and services within the events industry. This module seeks to develop in students an awareness of the complexity of the market segments within the broader sphere of the events industry. It aims to classify and analyse the distinct target markets within the sector and establishes a framework for the evaluation of the needs of these groups, enabling students to identify appropriate strategies for target selection. By developing an appreciation and evaluation of these sectors, students learn to be able to respond to the dynamic challenges in managing events resources.

      The module seeks to encompass an understanding of the management of market groups’ needs, issues relating to demography and rotation, distribution and supply of events within the MICE sector, segmentation and positioning. It develops an evaluation of the choice and selection criteria of MICE market decision-makers and identifies appropriate strategies for enhanced event business performance.
  • Management Projects
    • This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study.
  • Intercultural Communication
    • This module analyses and discusses the meaning and nature of culture as expressed in different geographical areas of the world. Culture pervades all aspects of our lives. Consequently, in a world of increasing globalisation, managers need to be aware of ʻcultures consequence’. This is especially significant for hospitality managers who work in a multicultural environment of both employees and consumers. In an increasingly competitive environment, cultural sensitivity in business practice may form a source of competitive advantages.
  • Facilities Design and Management
    • The aim of this module is to enable students to explore the essential elements in the acquisition, maintenance, management quality systems and control of premises, plant and equipment used in the hospitality, leisure and tourism sectors. It is a broadly based module that covers the related understanding of maintenance, design and energy management and their application to current and future industry practice.
  • Hospitality Economics
    • The economics of hospitality in an introductory module arms students with a solid working knowledge of economic concepts and analytical techniques as they apply to hospitality. Knowledge of economic trends and conditions is fundamental to strategic planning and project development in any business. This module examines macro and microeconomic theories as they apply to the hospitality industry. Supply and demand, equilibrium, elasticity, substitute and complementary goods, fiscal and monetary policy, capital formation, competition, business cycles, externalities, price theory, international economics, taxation and regulation are addressed.
  • Professional Career Development
    • Professional career development equips students with both the specific business skills and the transferable skills needed to succeed in the highly competitive and fast-changing business environment of today. Through the introduction of business theory, close investigation and the analysis of business practices, students gain a thorough understanding of the workings and outcomes of professional approaches to the business environment. On completion of this course, students have acquired the high level of skills necessary for an international career. Moreover, they have also gained awareness of some of the complex issues that face the business community, an awareness that guarantees every continued success in the world of business.
  • French, German, Spanish or Mandarin
    • Students who study their chosen language in year two are required to carry on the same language in year three.

 

Year 3

Swiss Higher Diploma in Hospitality and Events Management

Semester 3 (5 months)


  • Strategies for Yield Management
    • This module aims to provide the skills to make smart, strategic decisions about revenue and managing occupancy, pricing and marketing. Hotel revenue management is an increasingly vital function and involves a coordinated effort across the organisation. Hotels can increase revenue by balancing demand, reservation scheduling and variable pricing. It is essentially selling the right room to the right person at the right time for the right price.

      The module employs a simulation exercise that focuses primarily on pricing, advertising and revenue forecasting as the prime decisions. Market and rate strategies are analysed through case studies. Students learn to design and implement displacement and pricing strategies for room block RFPs (Request for Proposal) for large MICE (Meetings, Incentives, Conferences and Exhibitions) room blocks and smaller SMERF (Social, Military, Educational, Religious and Fraternal) groups.
  • Human Resource Management
    • This module is designed to develop an appreciation of human resource management in general and in the specific context of the hospitality industry. The module emphasises the interaction of management and employees and encourages the critical appraisal of organisational and management processes and their influence on people within the hospitality industry.
  • Marketing Management for the Service Industry
    • This module explores the phenomenal growth of consumption on a global context and the role of marketing and specifically promotion in relation to this. In so doing, the module identifies links between the strategic marketing process and marketing roles within global competitive business environments. This module aims to give students knowledge of the planning process that is specifically related to service industry marketing. The module aims to develop student’s market research and analytic skills related to a practical marketing planning issue, through the use of real-world case studies and guest lectures. The module aims to deliver a balance of service marketing planning theory, practical problem-solving case assignments and current topical issues in service marketing.
  • Independent Research Project
    • The service economy relies on particular research method techniques in order to cope with the intangibility of the products and an inherent customer focus. Understanding consumer’s wants and needs as well as satisfaction levels is still an underskilled and under-researched area. Graduates with research skills and the ability to investigate consumer preferences are in demand by the industry.

      This module aims to develop the research and reporting skills of students. The module is progressing from basic skills including referencing and writing literature reviews to critically analysing a range of research methodologies used by the service sector.
  • Managerial Accounting
    • The module focuses on the use of financial analysis and control techniques utilising relevant data, based on a variety of case studies. It also addresses investment in the hospitality industry, financial projections and portfolio management.
  • MICE Markets and Logistics for Events
    • The meetings, incentives, conferences and exhibition markets (MICE) are diverse and dynamic. They encompass many specialised segments and each poses significant challenges to the management of facilities and services within the events industry. This module seeks to develop in students an awareness of the complexity of the market segments within the broader sphere of the events industry. It aims to classify and analyse the distinct target markets within the sector and establishes a framework for the evaluation of the needs of these groups, enabling students to identify appropriate strategies for target selection. It also aims to introduce the concept of logistics management within the event industry and identifies those techniques and tools available to the events manager. Logistics for the industry must include identification and information of the supply side and the potential for evaluation of other service providers, which is often linked to management information systems.

      By developing an appreciation and evaluation of these sectors, students are able to respond to the dynamic challenges in managing event’s resources. The module seeks to encompass an understanding of the management of market groups’ needs, issues relating to demography and rotation, distribution and supply of events within the MICE sector, segmentation and positioning. It develops an evaluation of the choice and selection criteria of MICE market decision-makers, and identifies appropriate strategies for enhanced event business performance.
  • Management Projects
    • This module aims to synthesise the key management disciplines within one capstone project, comprising considerations of market research, financial analysis, human resource management and marketing towards the development of a feasibility study.
  • Event Project Planning
    • Planning is an essential part of event management and is a process, which needs careful consideration of spatial, temporal, internal and external factors, whilst at the same time allowing flexibility to adapt to changing situations. Key theoretical planning concepts and processes are applied to different events and different sectors. This incorporates not just the technical planning of the event but also assesses the wider external variables, which must be considered at this stage of the project.
  • Event Project Organisation
    • This module follows the event as it takes shape through the different operational stages. Integration of activity becomes crucial, as the staging of the event is imminent. This is when the production team pulls together the different operational and logistical strands of the event. It is also essential to understand that the process continues after the event, as the shutdown takes place and the monitoring and evaluation are undertaken.
  • Hospitality Economics
    • The economics of hospitality in an introductory module arms students with a solid working knowledge of economic concepts and analytical techniques as they apply to hospitality. Knowledge of economic trends and conditions is fundamental to strategic planning and project development in any business. This module examines macro and microeconomic theories as they apply to the hospitality industry. Supply and demand, equilibrium, elasticity, substitute and complementary goods, fiscal and monetary policy, capital formation, competition, business cycles, externalities, price theory, international economics, taxation and regulation are addressed.
  • Professional Career Development
    • Professional career development equips students with both the specific business skills and the transferable skills needed to succeed in the highly competitive and fast-changing business environment of today. Through the introduction of business theory, close investigation and the analysis of business practices, students gain a thorough understanding of the workings and outcomes of professional approaches to the business environment. On completion of this course, students have acquired the high level of skills necessary for an international career. Moreover, they have also gained awareness of some of the complex issues that face the business community, an awareness that guarantees every continued success in the world of business.
  • French, German, Spanish or Mandarin
    • Students who study their chosen language in year two are required to carry on the same language in year three.

 

Year 3

Bachelor of Arts (Honours) in International Hospitality Management

Semester 4 (5 months)


Global Trends

  • Contemporary Trends
    • This module is an individually centred module that needs the maximum degree of personal reflection and critical analysis of students' views on the future for the industry. This module enables students to do this in the following ways: provide in-depth analytical knowledge needed to address key strategic developments in their chosen industry/sector to ensure that students can see what the future may look like for them and where they fit within that future direction; help students at job interviews by knowing how to contextualise their academic learning, reflect and confirm that they possess the transferable skills necessary for their chosen industry/sector.
  • Food and Beverage Development
    • This module seeks to combine the skills and knowledge gained throughout study in semester four with the theories of consumption, customer, trends, issues and contemporary hospitality industry. It also attempts to provide a platform for future prospects within food and beverage operations. The growth of both corporate and independent outlets and societal shifts over the past decades has let to changes in consumer demand, expectations and a plethora of new product developments. The central theme for this module is therefore "how is the contemporary industry reflecting these changes in research, development and training or is it stuck rigidly in the traditions of the past?"

Business Strategy

  • Strategic Management
    • Service sector organisations must recognise the need to stay abreast of changes in the external environment and remain goal focused to ensure company objectives are met in both the short and long term. Increasing competition, dynamic customer demand and the pace of technology have led to a realisation that organisations need to be flexible, agile and responsive to change. To this end, businesses need to identify and critically examine future developments within the service sector and develop appropriate management strategies and actions to facilitate change.

      Organisations that are risk adverse take longer to proactively meet the changing external environment and this module seeks to develop an awareness of the organisational approach to risk by analysing appetite and maturity levels. The module aligns with the nationally recognised need for undergraduates to have a far deeper understanding and greater knowledge of international issues and general awareness of the global agenda.
  • Strategic Human Resource Management and Business Strategy
    • The strategic development of service sector organisations has been marked by recognition that good service quality contributes significantly to competitive advantage. Further, globalisation, increasing competitive pressures and changing customer demands have led to the realisation that successful service organisations need to be flexible and responsive to change. This module provides a forum for the exploration of recent developments in management theory and practice, relating these to the strategic and operational perspectives of service sector encounters. Companies need to identify and examine future developments within the service sector and develop scenarios for facilitating and managing change.

Operational Leadership

  • Leadership across Cultures
    • With the globalisation of service, managing a multicultural workforce to meet the expectations of an increasingly divers market has become a major task for hospitality managers. This module attempts to provide the students with an opportunity not only to understand cultural difference and how this impacts upon the organisational performance within the hospitality industry but also to critique relevant theories with applications into practice and formulate an appropriate strategy to deliver quality service that meets expectations of international clientele. Managing cultural issues are addressed as competitive advantage throughout the module using key mimetic themes of cross-cultural analysis.
  • International Resort and Spa Management
    • This module examines how hospitality, resort and spa organisations develop and manage their business in a competitive global environment. Resort-based leisure is now a key component in the tourism industry at a regional, national and international level. Students examine and evaluate the diverse range of resort developments such as mixed use and ʻlife-style’ resorts, spa all-inclusive destinations, mega-resort developments, adventure, eco and luxury branded developments. The rise of spa, wellness and therapeutic and relaxation-based resorts as part of the leisure experience is a significant area of study within the module.
  • Independent Study
    • The independent study offers students the opportunity to develop their analytical and critical skills in an extended analysis of a business topic, selected by the student and supervised by a member of the teaching team. The nature of the independent study varies from student to student and from course to course. The study can take the form of a critical case study, a dissertation or a work-based management project on a subject of the student choice, with the supervision of member of staff. The content includes an elaboration of the background factors involved in the situation; an evaluation of the relevant theories and concepts; an applicable methodological approach and a critical analysis of the subject selected.

 

Dissertation / Independent Study (6 weeks)

For the period of their dissertation, students can choose between distance or on-campus learning. In both cases strong support and supervision is provided.

 

Year 3

Bachelor of Arts (Honours) in International Hospitality and Events Management

Semester 4 (5 months)


Global Trends

  • Contemporary Trends
    • This module is an individually centred module that needs the maximum degree of personal reflection and critical analysis of students' views on the future for the industry. This module enables students to do this in the following ways: provide in-depth analytical knowledge needed to address key strategic developments in their chosen industry/sector to ensure that students can see what the future may look like for them and where they fit within that future direction; help students at job interviews by knowing how to contextualise their academic learning, reflect and confirm that they possess the transferable skills necessary for their chosen industry/sector.
  • Sustainable Events Management
    • The module considers the growing relevance and understanding of sustainability related issues and practices in global hospitality and events industries. The concepts of sustainability are debated in light of the issues facing the industries today. The module examines increased stakeholder pressures to adopt more sustainable practices and argues business case for adoption of sustainable management. CSR (Corporate Social Responsibility) and its importance in modern business world are explored. The module is developed in appreciation of sociocultural, environmental and economic impacts of tourism and leisure industry.

Business Strategy

  • Strategic Management
    • Service sector organisations must recognise the need to stay abreast of changes in the external environment and remain goal focused to ensure company objectives are met in both the short and long term. Increasing competition, dynamic customer demand and the pace of technology have led to a realisation that organisations need to be flexible, agile and responsive to change. To this end, businesses need to identify and critically examine future developments within the service sector and develop appropriate management strategies and actions to facilitate change.

      Organisations that are risk adverse take longer to proactively meet the changing external environment and this module seeks to develop an awareness of the organisational approach to risk by analysing appetite and maturity levels. The module aligns with the nationally recognised need for undergraduates to have a far deeper understanding and greater knowledge of international issues and general awareness of the global agenda.
  • Public Relations and E-Marketing for Hospitality and Events
    • In todayʼs increasingly competitive marketing environment there has been a shift from traditional marketing techniques towards a more aggressive style of marketing. This trend is all too evident in the events industry as local, regional and national organisations recognise the multitude of benefits derived from the hosting of events, festivals and conferences. There is a need to look beyond the traditional approach to marketing and instead identify a strategic alternative approach necessary for the events industry today. The need for a range of marketing techniques is paramount to the successful marketing of an event; this module aims to build on semester-three knowledge of public relations, relationship marketing, guerrilla marketing and electronic marketing for the events industry.

Operational Leadership

  • Leadership across Cultures
    • With the globalisation of service, managing a multicultural workforce to meet the expectations of an increasingly divers market has become a major task for hospitality managers. This module attempts to provide the students with an opportunity not only to understand cultural difference and how this impacts upon the organisational performance within the hospitality industry but also to critique relevant theories with applications into practice and formulate an appropriate strategy to deliver quality service that meets expectations of international clientele. Managing cultural issues are addressed as competitive advantage throughout the module using key mimetic themes of cross-cultural analysis.
  • International Resort and Spa Management
    • This module examines how hospitality, resort and spa organisations develop and manage their business in a competitive global environment. Resort-based leisure is now a key component in the tourism industry at a regional, national and international level. Students examine and evaluate the diverse range of resort developments such as mixed use and ʻlife-style’ resorts, spa all-inclusive destinations, mega-resort developments, adventure, eco and luxury branded developments. The rise of spa, wellness and therapeutic and relaxation-based resorts as part of the leisure experience is a significant area of study within the module.
  • Independent Study
    • The independent study offers students the opportunity to develop their analytical and critical skills in an extended analysis of a business topic, selected by the student and supervised by a member of the teaching team. The nature of the independent study varies from student to student and from course to course. The study can take the form of a critical case study, a dissertation or a work-based management project on a subject of the student choice, with the supervision of member of staff. The content includes an elaboration of the background factors involved in the situation; an evaluation of the relevant theories and concepts; an applicable methodological approach and a critical analysis of the subject selected.

 

Dissertation / Independent Study (6 weeks)

For the period of their dissertation, students can choose between distance or on-campus learning. In both cases strong support and supervision is provided.

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